1 400g can peeled tomatoes
1 270 g can chickpeas, drained (keep the juice)
3 cloves garlic
1/2 brown onion, roughly chopped
1 tbsp. parsley, roughly chopped
1/2 tsp cumin seeds
2 tsp smoked paprika
1/2 glass white wine
1 L vegetable stock
1 crusty bread roll, torn into chunks
2 slices bread
Sea salt flakes
Extra virgin olive oil
Preheat oven to 230°C.
Soak the bread roll pieces in the chickpea juice with the parsley, a sprinkle of salt and set aside.
Into a heavy-bottomed pan with a good splash of oil, add the onions, garlic and cook until slightly soft. Stir in the anchovies, capers, paprika and cumin. Fry on a high heat, stirring constantly until the anchovies break down, then pour in the wine and allow to boil.
Pour in the chickpeas, tomatoes, stock and bring to a gentle boil. Simmer for 15 – 20 mins.
Place the soaked bread roll pieces onto a baking tray, splash with oil and cook until crispy and golden.
Once soup is cooked, tear in the bread and blitz until smooth. Serve with the crispy croutons on top.